Job Title : Head of Marketing

ManpowerGroup; Johannesburg; On-site; ZAR 500,000 - 600,000; Full time

Job summary

A leading staffing and recruitment agency is seeking a Food and Beverage Manager to oversee staff, maintain quality standards, and manage budgets in a dynamic environment. This role focuses on enhancing customer satisfaction through proactive staff training and effective vendor management. Ideal candidates should have experience in event management and compliance with health regulations. Competitive compensation offered.

Qualifications

• Experience in managing food and beverage staff, including recruiting and training.
• Ability to maintain quality standards and customer satisfaction.

Responsibilities

• Manage recruitment, training, and performance of food and beverage staff.
• Develop and maintain budgets and forecasts for sales and revenue.
• Ensure compliance with health and safety regulations.

Job description

Responsibilities:

• Managing the Food and Beverage Staff: Recruiting, training, and managing staff including waiters, runners, chefs, and kitchen staff.
• Ensuring Quality and Standards: Maintaining the quality of food and beverages, ensuring that they meet the establishment's standards, and implementing new menu items to enhance customer satisfaction.
• Budgeting and Financial Planning: Developing and maintaining budgets, forecasting sales and revenue, monitoring expenses, and ensuring profitability.
• Inventory Management: Managing inventory levels, ordering supplies, and monitoring food and beverage costs.
• Customer Service: Ensuring excellent customer service, resolving complaints, and improving customer satisfaction.

Promotions: Develop promotions to attract new customers and retain existing ones.

• Compliance: Ensuring the establishment is in compliance with all local health and safety regulations, as well as employment and labor laws.
• Administration: Handling administrative duties such as scheduling, gratuities, and record-keeping.
• Training and Development: Identifying training needs and developing training programs to improve staff performance.
• Strategic Planning: Developing and implementing long-term plans and goals for the establishment, including expansion or opening new locations.
• Menu Development: Creating new and innovative dishes or drinks to attract customers and enhance their experience.

Vendor Management: Negotiating with suppliers and managing relationships with vendors to ensure the best quality products.

• Inventory Control: Implementing controls to minimize waste, reduce food costs, and ensure consistent quality.
• Equipment Maintenance: Ensuring all equipment and appliances are functioning properly and well-maintained.
• Training and Staff Development: Providing ongoing training to ensure high-quality service.
• Events Management: Experience in managing events is advantageous.